Best Cottage Cheese Chicken Parm Bowl
Enjoy a healthier twist on classic Chicken Parmesan with this protein-packed bowl. Tender chicken, rich marinara, and creamy cottage cheese come together for a satisfying and guilt-free meal. This recipe is perfect for a quick and delicious weeknight dinner.
Equipment
- Shallow dishes
- Large skillet
- Medium saucepan
- Bowls
- Spatula
- Measuring cups and spoons
- Whisk
- Tongs
- Oven (optional)
- Microwave (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup almond flour or breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- 2 tablespoons olive oil
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- ½ cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
- Set up your dredging station: In a shallow dish, combine the almond flour (or breadcrumbs), Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. In another shallow dish, beat the eggs.
- Dredge the chicken: Dip each chicken cube in the egg mixture, then dredge in the almond flour mixture, ensuring it's fully coated.
- Heat the oil: Heat the olive oil in a large skillet over medium-high heat.
- Cook the chicken: Add the chicken to the skillet in a single layer (you may need to do this in batches). Cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Combine the sauce: In a medium saucepan, combine the marinara sauce, oregano, and red pepper flakes (if using).
- Simmer: Bring the sauce to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
- Layer the ingredients: Divide the cottage cheese evenly among bowls.
- Top it off: Spoon the marinara sauce over the cottage cheese, then top with the cooked chicken.
- Add cheese and melt: Sprinkle mozzarella cheese over each bowl. Broil the bowls in the oven for 1-2 minutes, until the cheese is melted and bubbly, or microwave them for about 30-60 seconds.
- Garnish and serve: Garnish with fresh basil leaves and serve immediately.
Notes
Pat the chicken dry before dredging to help the coating adhere better. Season generously for the best flavor. You can prepare the chicken and sauce ahead of time and store them separately in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For variations, add a pinch of cayenne pepper for heat, include sautéed vegetables in the sauce, or use ricotta cheese instead of cottage cheese. You can also air fry the chicken at 400°F (200°C) for 8-10 minutes, flipping halfway through.